Simple tomato-free dahlServes: 4-6
Adapted from: Best Recipes
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1.5 teaspoon ginger, minced
- 1 bay leaf
- 1 tablespoon oil
- 1 cup red lentils (I used whole, but for a more traditional dahl texture, use split)
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 3 cups vegetable stock, approximately
- about 1 cup diced sweet potato (about 1/2 a sweet potato)
- about 1 cup diced pumpkin
- 3-4 chopped button mushrooms
- ½ red capsicum, chopped into strips
- 400mL can coconut milk or cream
- 2 cups chopped spinach or baby spinach leaves
- In a large saucepan, heat the oil over medium heat, and add onion, ginger, garlic and the bay leaf, and fry until the onions are soft.
- Add the lentils, curry powder and turmeric and try for a couple of minutes, stirring continuously, until aromatic.
- Add the mushrooms, sweet potato, pumpkin and capsicum and saute for a few minutes.
- Add the stock and coconut milk.
- Bring to a simmer, then reduce heat and cook, uncovered, for 30-45 minutes, stirring occasionally. Add more water if required.
- When vegetables and lentils are cooked through and soft, add the spinach and stir through to wilt.
- Serve with brown rice, or whatever carb takes your fancy.